Khalta Rice

Name: Khalta Rice
Prep time: PTM
Cook time: PTM
Cuisine: Mediterranean
Ingredients: 3 tablespoons Vegetable oil; 1 large Onion; 2 cloves Garlic; 500 g lamb liver; 2 tablespoons Raisins; 1 cup roasted almonds; 1 teaspoon ground cinnamon; 3 cubes MAGGI Chicken Stock; 2.5 cups Egyptian rice; 4.5 cups Water

INGREDIENTS

Khalta Rice with
HOW TO PREPARE

Khalta Rice with
NUTRITIONAL INFORMATION

Khalta Rice with
REVIEWS

Khalta Rice with

3 tablespoons vegetable oil
1 large or 200 g onion, cut into slices
2 cloves garlic crushed
500 g lamb liver cut in small cubes
2 tablespoons raisins
50 g or ¼ cup roasted almonds peeled
1 teaspoon ground cinnamon
3 cubes MAGGI Chicken Bouillon
2½ cups or 500 g Egyptian rice washed and drained
4½ cups or 1125 ml water

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INGREDIENTS

Khalta Rice with

3 tablespoons vegetable oil
1 large or 200 g onion, cut into slices
2 cloves garlic crushed
500 g lamb liver cut in small cubes
2 tablespoons raisins
50 g or ¼ cup roasted almonds peeled
1 teaspoon ground cinnamon
3 cubes MAGGI Chicken Bouillon
2½ cups or 500 g Egyptian rice washed and drained
4½ cups or 1125 ml water

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HOW TO PREPARE

Khalta Rice with

Heat the vegetable oil in a large saucepan, add and cook onions over medium heat for 6-7 minutes or until they become brown in color. Add garlic and lamb liver. Cook with occasional stirring for another 5 minutes or until liver is cooked.

Add the raisins, peeled fried almond, cinnamon powder, MAGGI Chicken Stock cubes and rice. Stir for 1 minute then add the water and bring to boil with occasional stirring then reduce the heat, cover and simmer over low heat for 20-25 minutes or until rice is cooked.

NUTRITIONAL INFORMATION